A Grand Affair at Grand Gourmet The Flavor of Midtown!

By Carmel Mushin May 31, 2011 1 Comment

I was really excited to see what Grand Gourmet â€“ The Flavor of Midtown was all about since I am not well versed in Midtownâ€™s culinary options. In addition to showcasing the neighborhoodâ€™s culinary accomplishments, the Grand Central Partnership’s annual event benefits the Grand Central Neighborhood Social Services Corporation , which provides services for the communityâ€™s homeless individuals and families.

For over two decades, the Grand Central Partnership(GCP) , which provides supplemental services to Midtown residents, has been celebrating the neighborhoodâ€™s vibrant dining and nightlife scene, while also giving back to the community. The long time beneficiary of The Flavor of Midtown,Grand Central Neighborhood Social Services Corporation (GCNSSC) , serves more than 400 individuals daily at its multi-service drop in center, which provides basic necessities, crisis prevention and counseling, networking opportunities, job training, and other services. Their mission is to provide immediate assistance to the homeless, while helping build and expand their resources, networks, and skills for achieving their goals.

This year, there were over 31 restaurant participants featured under the starry ceilings of the Vanderbilt Hall. The donors and restaurants were eager to satisfy their guests by serving generous portions of hearty comfort food, seafood, delicious desserts, and much more! There were also a great selection of cocktails, red and white wines, and beer courtesy of
Brooklyn Brewery.

Here are a few of my favorite bites:

Bobby Vanâ€™s Steakhouse
Sliced filet mignon over toast points with horseradish and mustard sauce.

This dish was by far my favorite â€“ the meat just MELTED in your mouth. It was so tender, juicy, and flavorful and it reminded me of how things are done in the south. The horseradish and mustard sauce were a great compliment to the sweetness of the meat and give the dish a great kick!

St. Andrewâ€™s
Maryland crab cake with green tomato and fresh plum salsa.

I was so impressed by how meaty these crab cakes were! They were crispy on the outside, with tons of fresh crabmeat on the inside, and the green tomato and fresh plum salad, which also included red pepper, lime juice, and jalapeno; added flavor, texture, and beautiful colors.

Cibo
BBQ pork strudel with warm red bliss balsamic potato salad.

This was so delicate and hearty at the same time. It felt like something familiar and delicious, reincarnated. The flavorful pork was folded into a crispy phylo dough pastry and, together with the potato salad and a balsamic kick, made for an awesome and original savory pastry.

Charlie Palmerâ€™s Metrazur
Smoked scallops escabeche with garden peas and pickled morels.

I donâ€™t think Iâ€™ve ever had smoked scallops before â€“ and after this dish I really wonder why. The smokiness with the mildly sweet delicate scallop went so well with the English pea puree, all on a crunchy baguette. I loved the textures and colors â€“ and that delicate smokiness brought me back for more!

Dee Daa
Karee curry infused rice with chicken.

This colorful dish was a creative take on curry using jasmine rice infused with curry powder, turmeric, and cumin served with a cucumber relish to refresh and surprise the palate. The chicken and cucumber relish were a part of the rice dish, as opposed to dominating the rice, as tends to be the case with curries.

Magnolia Bakery
Banana pudding.

Somehow, Magnoliaâ€™s banana pudding reminded me so much of the best, most traditional banana pudding Iâ€™ve ever had â€“ and yet, somehow, it was better. I think it had something to do with the texture. They nailed the creamy pudding-meets-icing texture and had just the right amount of fresh banana and crunch. Definitely give this a try next time you wait in line for these delicious baked goods!

New York Central at the Grand Hyatt Hotel New York
Boiled eel mousse with celery conserves and sauce albufera.

If youâ€™ve ever read my posts, you probably wonâ€™t be surprised to know that I went weak at the knees for this delicious concoction â€“ especially the fois gras foam. The boiled eel mousse had bits of crunchy celery conserves, which were a great contrast to the mousse and foam. And the fois gras foam gave a distinct savory/sweet kick that worked really well because it was so much lighter in texture than the mousse. Iâ€™ll be on the lookout for things to come from Chef Christian Rogano.

These are just a few of the great dishes served at this grand affair, but there was so much more! One thing is clear after attending Grand Gourmet â€“ The Flavor of Midtown: there is a lot going on in the Midtown food scene and itâ€™s inspiring that donors and guests came together to showcase the neighborhoodâ€™s culinary accomplishments and give back to their community.